Chicken Miso Ramen
with bok choy / soft boiled eggs
Ginger miso dressing made earlier in the week creates a rich flavor base for ramen soup. To make this soup truly authentic, top it with soft boiled eggs and eat it with a deep spoon and chopsticks!
- Noodles, dried ramen (sub soba or spaghetti) - 6 oz
- Green onions - 3, sliced, green and white parts separate
- Garlic - 3 cloves, chopped
- Bok choy, baby (sub thinly sliced cabbage) - 4, halved and chopped, stems and leaves separate
- Chicken breasts, boneless and skinless (sub thighs) - 3/4 lb, chopped
- Mushrooms, straw (14 oz / 397 g can) - 1 can, drained and rinsed
- Limes - 1/2, wedges
- Eggs - 4
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Ginger miso dressing (leftover from Monday) - ~6 Tbsp
- Stock, chicken or vegetable - 4 cups
- Soy sauce, low-sodium - 2 tsp
Noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
Green onions / Garlic / Bok choy - Prep as directed. Remember to keep the leaves and stems of the bok choy separate. (Can be done up to 3 days ahead)
Chicken - Slice chicken into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Mushrooms - Drain and rinse.
Limes - Slice limes into wedges.
Bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
Meanwhile, heat a wok over medium-high heat. Add first part of oil. When oil begins to shimmer, add chicken and saute until cooked through, ~5 minutes. Transfer to a plate and return wok to heat.
To the hot wok, add oil and then white parts of green onions and bok choy stems. Saute until slightly softened, ~2 minutes. Add garlic and mushrooms and saute until fragrant, ~2 minutes. Add ginger miso dressing, stock and soy sauce. Cover and bring to a boil. Add bok choy leaves and reduce heat to a low simmer. Simmer for 10 minutes to allow flavors to develop. Add chicken and noodles to soup and simmer just until chicken is heated through.
Peel eggs (hold the eggs under cool running water to help remove the peel if needed) and slice in half. Season yolks with a pinch of salt.
Ladle soup into bowls and top with green parts of green onions and eggs. Squeeze lime wedges over soup just before serving. Enjoy!
A little annoying to find the miso dressing when you're pulling this one out of the archives! It would be great if you could add a link to it here or just include the ingredients.3 Helpful
Still looking for an amazing ramen recipe... this was much improved after I added hot sauce to my serving, but I’m looking for a recipe that is complex in flavor and doesn’t need the help of hot sauce.0 Helpful
delicious. I tried to make serving for 8 but my wok wasn't big enough to have room for the 8 cups of stock. I ended up using 6 cups of stock and 1 can of chickpeas instead. I served the noodle on the side. recommend cooking noodle to more softer side if doing that. try 13 minutes instead of 12. eggs were cooked for 8 minutes and were perfect for us - slightly gooey but not too much.0 Helpful
This was pretty good! I would have liked it to be a bit more flavourful, but I can work on that!0 Helpful
The chickpeas didn't taste out of wack with the rest of the dish, but the texture of barely-cooked beans was definitely not enjoyable. I think pureeing or blending them and adding that way might be a better solution. Also there's not nearly enough broth to this soup, so definitely make double if you want a more familiar ramen experience.0 Helpful
Couldn't find straw mushrooms so used a bag of mixed frozen mushrooms. Overall enjoyed it (especially with the egg) but wish I had more of the sauce leftover from earlier in the week.0 Helpful
This was amazing. I totally forgot to add chicken but my vegetarian version was incredible0 Helpful